Boil eggs:

1. In a pressure cooker, add some water (around 2 cups), eggs and 1/4 tsp of salt and pressure cook upto 3 whistles.
2. Open the lid after the steam releases.
3. Peel the egg shell and create small slits around the egg (4-5 slits).
4. This helps the curry to penetrate into the eggs.

To make the sauce:

1. In a sauce pan or a kadai, pour 1&1/2 tbsp of oil.
2. When it is hot, add 1/4 tsp of cumin seeds, 1 bayleaf.
3. Let the cumin seeds splutter.
4. On a medium flame, add 1 cup of finely chopped onions.
5. Saute for 10-12 minutes or until it shrinks and turns golden brown.
6. You can add turmeric powder as you saute.
7. Add 1 or 2 tbsp of water if the onion sticks to the pan.
8. You can even add some salt to help the onion shed some moisture.
9. Add 1 cup (little less) of finely chopped tomatoes and saute for another 5-6 minutes until it turns mushy and blends nicely with the onion.
10. Now add the spices (cumin powder, coriander powder, chilli powder) and fry for 2 minutes.
11. Add 1 tsp of ginger garlic paste and saute for 3-4 minutes until the raw smell disappears.
12. Now add 1&1/2 cup of water and cook for 10 minutes on a low flame covered with lid.
13. Add 1/4 tsp of garam masala, 1 tbsp of coconut milk and cook for 5 more minutes on a low flame.
14. Create small slits on the egg and add it to the gravy.
15. Cook for 5 minutes in medium low flame.
16. Garnish with chopped coriander leaves, kasuri methi(optional) and serve with rice or rotis.

Recipe courtesy: Food for 7 Stages of Life